Interviews, Recipes, Pro-Tips, and more for the Modern Stoner Woman.

Cannabis Kitchen: Weed Stem Tea

Consider for a moment, every stem you’ve ever thrown out. You buy a dime bag and the first thing you do is pull out the stems and grind up the rest. The poor stems, unwanted and thrown away, aren’t appreciated for all the good they can do. Oh, the things they can do. With a few stems and a couple other things you can find in your house, you can smoke your weed and drink it too!

Weed stem tea is not only tasty but it is a good way to utilize everything you pay for. With plenty of research and some perusing through various stoner cookbooks, I found what I believe to be my favorite weed stem tea. It’s fairly simple to make, you just need to gather some simple ingredients. For those who use marijuana medicinally, it is a good way for the plant to do its work without smoking, which is helpful for those who need faster relief or for those who don’t smoke.

What You’ll Need:

Ingredients

¼ to ½ cup of cannabis stems

additional weed is optional for elevated potency

3 cups of water

Additional bag of tea (of your choice) to add flavor

Coffee Filter

Binding Agent

2-3 tablespoons of alcohol of your choice

OR

½ cup of Whole Milk, Coconut Milk, or Half and Half

OR

½ tbsp. of butter/ coconut oil

Instructions

Some stem tea recipes call for you to grind the stems before you steep the tea. Grinding, while increasing the potency, also makes a much larger mess. An alternative is also breaking the stems up in your hands.

Grab a teapot or a saucepan. Add 3 cups of water. IF you prefer to not use alcohol, add ½ cup of milk/ half & half, or a ½ tablespoon of butter or coconut oil. Alcohol seems to be the best binding agent to increase the potency of the tea. In choosing alcohol, add after the boiling process so it doesn’t evaporate. Bring everything in the pot at this time to a boil.

Once everything is boiling, add the stems. Allow everything to boil for 7-10, stirring frequently. If a reusable tea bag is something you have, large enough for the stems, use that for easier straining. If you want extra potency, add extra trim, shake, or ground nugs now.

Once the tea is thoroughly infused, remove from heat. If you chose to use alcohol with the recipe, add the measured tablespoons now.

If you used a tea bag, remove the bag and the tea is ready! Without the tea bag, next, you have to strain the tea. Using the coffee filter, wrap it around the spout of the teapot with a rubber band (use caution!)

Now that it’s strained, add whatever you’d like for yummy extras. Raw sugar, honey, or agave nectar add a sweet kick. If you used milk or half and half, you can add a bag of chai tea and take it to a whole other level. If you used alcohol, add a strong fruity tea for a kick.